Meatless Monday - NUTS

Today's Meatless Monday food is nuts.

 FRUIT & NUT MUFFINS

To make 12 muffins you'll need:

2 cups self-raising wholemeal flour

1/2 cup mixed nuts (I used almonds, cashews, walnuts)

1/3 cup sultanas

1/4 cup craisins

1/4 cup currants

2 Tablespoons diced prunes (or sub extra sultanas)

1 tsp cinnamon

1/2 cup brown sugar

1/2 cup applesauce

1 Tablespoon ground flax seeds mixed with 3 Tablespoons boiling water

1 cup unsweetened apple juice

In a large mixing bowl combine all the fruit with the sugar, cinnamon and flour. Crush the nuts into small pieces and stir them into the fruit/flour mixture.

Make a well in the center and add the applesauce, flax mixture and the apple juice. 

Stir until just combined, don't over stir.

Pour into a lined muffin baking tray and bake in a preheated 180C oven for 20-25 minutes until cooked through.

Meatless Monday - Mustard

Today's Meatless Monday food is mustard.

 I was originally going to make a twist on hummus but then I tried this last week and it was sooooo much better than the hummus that I just had to share this first!

I previously shared with you an alternative to chicken nuggets that will make kids happy, now I share with you an alternative to chicken chippees! 

TOFU CHIPPEES 

You'll need:

250g firm tofu

1/2 cup plant milk of choice

2 teaspoons dijon mustard

1 teaspoon sage

1 teaspoon thyme

1/2 cup breadcrumbs

Slice the tofu into long thin sticks about 4-5 cm long and about 1cm thick.

Mix the mustard into the milk until thickens and mustard is dissolved.

Combine the herbs with the breadcrumbs.

Place the tofu strips into the milk mixture, followed by the crumb mixture. 

Make sure the tofu strips are completely coated with crumbs.

Place on a lined baking tray spread apart.

Bake in a preheated 200C oven for 30 minutes.

They will come out golden brown and deliciously crunchy.

Kids will LOVE them!

(Makes 40 sticks)

Meatless Monday - LIME

This is my Meatless Monday posts for Lime.

Better late than never right???!!!

SWEET & SOUR CARROT SALAD

You'll need:
2 carrots
1/4 cup sultanas
1 spring onion
juice & zest of 1/2 lime
1 Tablespoon agave nectar
1/4 teaspoon nutmeg

Julienne slice the carrot and finely chop the spring onion. 
Combine all the ingredients, except the zest, in  a bowl. Mix well.
Serve with the zest sprinkled over the top.

This makes a great side for parties and BBQ's.

Noggs on Toast

I promised you a recipe using tofu rings and so I deliver.....

"NOGGS" ON TOAST

Wondering what 'noggs' are? No-eggs!

A delicious egg alternative that is cholesterol free and won't clog your arteries. Now that's worth waking up to each morning!


 
You'll need:
150g medium firm tofu
2 teaspoons cornflour
3 teaspoons nutritional yeast
1/2 teaspoon soysauce
1/2 teaspoons turmeric

Combine all the ingredients in a bowl and mix together using a fork.
The cornflour and nutritional yeast will dissolve.

Now I'm not a fan of oil by any means, but for this recipe its needed! You won't be able to flip the noggs or remove the rings if you don't! 
So....
Spray a frying pan and 2 'egg rings' with oil-spray.

Pour the mixture into the rings until they are full.
Cook for 3 minutes before flipping to the other side and cooking for a further 3 minutes.  
You may like to leave them longer if you like more browned 'noggs'.

Remove the rings and serve over toasted bread.

 Delicious with sweet chili sauce.

  Makes 2 noggs - one serve.

Submitted for Healthy Vegan Friday.
You can add your recipe at these blogs:
carrie on vegan

veggie nook

greenthickies 

WIAW - and Mofo Wrap-up

How has your Wednesday been?

 Here's what I ate today:

I finally decided to do a summary of my Mofo posts - I know its a few days late, but don't they say better late than never?!?
After all, my planning was pushed back a day ;-)
I hope you have enjoyed baking as much as I have this past month!

 Snacks:
Vanilla cupcakes with raspberry filling 
Carrot cookies 
Strawberries and cream cake 
Scrolls 
Cranberry macadamia cookies 
Peanut butter scones 
Chocolate prune cookies 
Banana sultana loaf

Mains & Sides:
Red lentil tortilla bake 
Mexican chickpea filo pie 
Roasted vegetable roll 
Pasta bake with cauli cheese sauce Roasted stuffed capsicums 
Pizza couscous timbales



Fingerfoods:
Baked tofu strips 
Lentil meatballs 
Cheeseless pizza bites 
Blistered potato chips 
Baked eggplant parmigiana 
Chickpea nuggets


Desserts:
Healthy pastry crust 
Quick baked apples 
Apple crumble pie 
 Baked pumpkin pudding
Apple fig walnut strudel
 
Other posts:
Snack box 
In my kitchen 
Precooked grains 
Events we don't plan









Did you try any of these recipes?
Which ones did you enjoy the most?


My favourites were the cheeseless pizza bites, lentil meatballs and the strawberries and cream cake. They will now be regulars in our home!

Pizza Couscous Timbales

 

It is with a little bit of a frown that I share with you my last official recipe for "My Great Vegan Bake Off as part of Vegan Mofo.

Can you believe a month has past already?!? I felt like it went really quickly!

There are still so many recipes that I wanted to share! And I'm sure in time I will...

But for now here's some comfort food! :-)

PIZZA COUSCOUS TIMBALES

You'll need:

2 cups wholemeal couscous (pre-cooked)
2 Tablespoons tomato paste
2 Tablespoons nutritional yeast
1 Tablespoon Italian herbs
1 teaspoon minced garlic

Combine all ingredients together in a bowl and mix well.
Lightly oil spray ramekins. (2-4 depending on how many you want to make and if you want them to be large or small.)
Scoop spoonfuls of mixture into the ramekins and press down firmly.
If desired, spread more tomato paste over the top.

Bake in a preheated 200C oven for 15-20 minutes until warmed through.
Flip out onto a plate (be sure to wear an oven mit!). They will slide out of the ramekins really easily and hold their shape nicely.

Kids Lunchbox Club - Chickpea Nuggets

 

Today's recipe is a childhood favourite turned healthy. If you saw the way chicken nuggets were made perhaps you'd never eat them again, let alone give them to your children.

Yet I don't believe in deprivation....
So fill your kids lunch box with these nuggets instead :-)
(Or your own, or your husbands.....)

Although panko breadcrumbs do work best fried, they also work baked to give a nice crispy outer layer - of course you can fry these nuggets if you would prefer.

CHICKPEA NUGGETS

You'll need:

2 tins chickpeas

2 spring onions

2 Tablespoons lemon juice

2 Tablespoons soy sauce

1 teaspoon sage

1 teaspoon garlic powder

*panko breadcrumbs to coat

Drain the chickpeas and mash well.

Finely chop the spring onions and add them to the mashed chickpeas along with the other ingredients.

Stir until well combined.

The mixture will hold together.

Shape into nugget pieces and coat in panko breadcrumbs.

Bake in a preheated 180C oven for 30 minutes until golden brown.

Apparently these are best served with either tomato sauce, BBQ sauce or mayonnaise - depending who you ask in our home ;-)